Method for processing roast whole lamb

Abstract

The invention discloses a processing method for ghanam mashwiy. The Mongolian mountain rhizome gastrodiae, angelica sinensis, fennel, zanthoxylum, dried ginger, Chinese white olive, tangerine peel, byleave, fennel celery, root of dahuriae angelica, dried green orange peel, cinnamon, spring onions, red jujube, pepper, medlar, white peony root and dried green onion are used to make the material juice and the megilp is made with peanut oil, salt, fennel, zanthoxylum, fresh ginger, onion, root of dahuriae angelica, dried green orange peel, amomum tsao-ko and fennel celery. The goat which is washed to be clean after being killed is soaked in the material juice for 30 minutes and then is put on a charcoal burner to be put into the barbecue. When the external surface of the carcass of the goat is found to be slightly dry, the carcass of the goat is coated and brushed with the prepared blend oil. When carcass of the goat takes a golden yellow color of the brightness of the oil and the strong and pleasant incense is emitted, the ghanam mashwiy can be just ate as foods. The ghanam mashwiy of the invention has nutritious goat meat, and has higher medicinal value; the ghanam mashwiy has complete, beautiful, golden yellow appearance, is smooth and oily, is flaky outside and tender inside, delivers moderate salty taste, is delicious, has strong incense and is a superior excellent product which is beneficial to all ages.

Description

technical field [0001] The invention belongs to the technical field of roasted whole sheep, and in particular relates to a roasted whole sheep processing method. Background technique [0002] At present, domestic goats are mostly used for roasting whole sheep. After the goats are slaughtered, the blood is removed, the skin is peeled and the dirt is washed, and then soaked in five-spice powder soy sauce for a period of time, and then inserted into a bamboo stick in a hanging charcoal stove. on the grill. The grilling method of the prior art, because the soaking sauce has few spice components, the taste is relatively thin, the nutritional value is poor, the fat is greasy, and the mouthfeel is not good. Contents of the invention [0003] The object of the present invention is to provide a method for processing roasted whole lamb that is rich in nutrition, has medicinal value, is crispy on the outside and tender on the inside, moderately salty, delicious, rich in flavor and n...

AI Technical Summary

Problems solved by technology

The grilling method in the prior art, because the soaking juice has less spice components, the taste is relatively thin, the nutritional value is poor, the fat is greasy, and the taste is not good